|
KMID : 1024420130170010055
|
|
Food Engineering Progress
2013 Volume.17 No. 1 p.55 ~ p.61
|
|
|
Effects of Fermented Ginger Extracts on the Production of NO and PGE2 in RAW 264.7 Macrophages
|
|
Chung Ha-Yull
Park Seung-Yong
|
|
|
Abstract
|
|
|
|
Ginger is popular worldwide as a folk medicine with many claims of its biological effects. Nevertheless, there are some limitations for using it as a food ingredient due to the pungent odor that originates from gingerol and its derivatives. In this study, gingers were fermented with lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc mesenteroides, Streptococcus thermophilus, and Lactobacillus acidophilus to increase the sensory property of ginger. The prepared fermented ginger extracts showed electron donating ability and cyclooxygenase-2 inhibitory effect in vitro. The fermentation also inhibited the production of nitrogen oxide. Among the fermented ginger extracts GLpe and GLme which were obtained by fermentation with lactic acid bacteria from kimchi, showed an over 60% inhibitory effect on the production of prostaglandin-E2 in RAW 264.7 macrophages. In addition, GLpe and GLme showed a slight inhibitions on 15-lipoxygenase. We would expect that fermented ginger extracts like GLpe and GLme could be used as a health food ingredient for relieving uncomfortable symptoms caused by inflammation or allergy.
|
|
|
KEYWORD
|
|
|
fermented ginger extracts, lactic acid bacteria, inflammation, Kimchi, health food
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|